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- Come join me in the kitchen today y'all
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because I am making my sweet husband a treat.
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Michael has the biggest sweet tooth,
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and he loves this particular dessert.
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I'm not wild about 'em.
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I'm not wild about 'em.
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I think 'cause they're not sweet enough for me.
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I'm thinking, you know, it needs to be really really sweet,
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but Michael loves 'em and when we go to
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an Italian restaurant he always,
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at the end of the meal, he has a cup of coffee espresso,
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double shot of espresso and a cannoli.
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So, I'm getting ready to put this together,
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it's a simple recipe y'all.
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I am taking a third of a cup of heavy cream,
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Okay, get every bit of that goodness out of there,
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half of my powdered sugar.
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Oh, and I meant to tell y'all that
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I'm actually halfing the original recipe cause us three,
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(laughs) don't need to eat.
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- [Theresa] We don't have discipline.
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- [Theresa] So we feel that we have to eat, clear our plate.
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- I've been a plate clearer all of my life.
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And I'll finish off my life being a (laughs) plate cleaner.
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- [Theresa] We're just minimal, minimalizing.
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- Yes, yes, all right.
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I've got my cinnamon,
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and I'm gonna beat this up a little bit
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before I add the amaretto.
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Get it nice and stiff.
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I want to talk to y'all about the actual cannoli.
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We picked these up from our Bay three
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that's located in our grocery store.
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You can go to a real bakery that deals
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in nothing but pastries and get it there.
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You can order them online or you can make your own.
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I'm saying let's make it easy on ourselves.
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- [Woman] And they dipped it in chocolate already.
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- Yes! Yes, because my recipe tells you to
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dip your cannoli in chocolate, melted chocolate.
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But see the grocery stores saved us a step,
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and I'm a firm believer in saving steps if you can
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and not compromise your recipe.
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In goes the rest of our powdered sugar and amaretto.
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I think it's called a white Russian.
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That's tasting real good y'all.
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I wanna make sure this is nice and stiff,
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because you, we've got our ricotta to fold into this,
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and I just don't want it running.
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All right, so I'm going to take our pistachios,
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and I'm going to fold them into our ricotta, or mix 'em,
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kind of hard to fold this,
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but I am going to fold this into that.
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Have ya pick up this bowl so I can get a
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MM, those pistachios smell incredible, the nuttiness.
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I love pistachios too.
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Okay. So we're going to fold this in,
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and we want to do it kind of gentle.
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- [Theresa] I saw that, Eddie.
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- [Theresa] He took a little bit of the whipped cream
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The last of the ricotta, how do they say it?
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I know I don't say it they supposed,
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like a true Italian, ricotta or something like that.
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Okay, that ricotta is really thick,
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so I'm actually going to have to give that a little stir.
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I feel like that was very thick ricotta.
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Okay, so if you don't have a piping bag, I actually have one
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but it's like this size, y'all, I don't want to fool
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with a gallon size pastry bag.
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So I just took me a little plastic bag,
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and I nipped the corner out of it.
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And you don't want to put a tip in there
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because those, nuts the hole has to be big enough
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for your nuts to go through it.
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'cause the pistachios are just rough cut.
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So, and I've saved in my bowl.
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So, I've got plenty of hands.
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So I'm just going to fill that bag full.
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- [Woman] Oh, I'm sorry, but just to let them know
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about the pastry shells, you can also,
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the bakery will also have the larger ones.
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You can either get larger ones and smaller ones,
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and again, we're on a diet.
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- Yeah. You know, I would feel better,
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Y'all hush, I would feel better eating two small ones.
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- Just, it's a mind trick.
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- [Man] Or three small ones.
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- Or three small ones, yes.
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Alright, so I'm going to shake this up
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- [Theresa] See the sad part is-
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- I can't even see the hole!
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- [Theresa] Did you cut it?
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- I did, I cutted it.
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- [Theresa] I don't even need the shell.
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I could just eat the filling.
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- I know. All right, so here we go.
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And now we just gon fill, fill, fill, yum,
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and then when I go to serve them, y'all, I will dust them
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with some extra powdered sugar.
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Now this is kind of soft, so,
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I forgot to seal ma bag up.
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So you will need to put these in your refrigerator.
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- [Theresa] You could probably make that ahead of time.
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Put it in your pastry bag, and just have it ready to go.
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- Oh my gosh, absolutely.
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- [Theresa] And do 'em right before the
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- Yes. And then squirt 'em right before
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I like it coming out of the end a lot
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you know, don't, don't gyp me on the, on the cream.
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Now these will need to sit
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in your refrigerator for two hours
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because that heavy cream
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and ricotta needs to firm up again.
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And did I say, I think I said that when I serve these,
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I will dust them with extra powdered sugar.
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- [Theresa] Do you want me to get you a little extra?
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- No, 'cause these got to go in the refrigerator, Theresa.
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- [Theresa] Do you really think they're gonna make it
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- I don't know, I was kinda thinking maybe,
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and you know what, and I'm not throwing away this
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cheese mixture because I know Michael and me,
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I don't know about y'all too, but we like the inside part.
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- So if we feel like I've not filled 'em properly,
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- [Theresa] Or you could put a whole dollop around it,
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and put it in the middle,
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and then you have inside and outside.
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So there we go, just that simple.
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The pistachios were good, over the top.
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- [Theresa] Yum. Yum.
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- Isn't that wonderful.
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- [Theresa] I said I don't need the shell.
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- You wanna look at- Me too!
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You want a lick Eddie?
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There you go. There's your lollipop.
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So, two hours in the refrigerator,
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dust 'em with a little powdered sugar
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when you get ready to serve 'em,
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and people will think that you have been working all day.
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So, if you've got a sweet husband or a sweet wife,
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you want to fix a treat for them,
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this is an easy one.
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And Lord knows life is hard enough
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so there's some things we wanna easy.
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Love and best dishes, y'all.
